Oatmeal Idli’s (savory steamed cakes)

Oatmeal idli’s are my favorite breakfast recipe, only because Idli and Upma are the only way I can have oatmeal. I am not a cereal person at all… so when i stumbled across this recipe couple of years ago, instantly became a big fan. This is my healthy breakfast ..:)
It is soft, spongy and totally delicious.I have used regular old fashioned oats, semolina flour (sooji) you also could add,Â some wheat bran to make it fluffier, its optional.

The idli mix can be made well ahead of time (2 weeks in refrigerator) and used whenever you need it(. Just mix yogurt and and baking soda and mix is ready.

Oatmeal Idli’s (savory steamed cakes) Recipe

By Richa
Published: April 18, 2012

Prep:20 mins

Cook:10 mins

Ready In:30 mins

Oatmeal idli's are my favorite breakfast recipe, only because Idli and Upma are the only way I can have oatmeal. I am not a cereal …

Instructions

Dry roast the old fashioned oats in a pan for about 5 min on medium heat. Keep an eye it tends to burn easily.
Cool and in a food processor pulse to a coarse powder and set aside.

seasonings

In the pan, add oil and when it is hot, add mustard seeds. Let it splutter.
Add urad dal, channa dal, ginger, chillies, curry leaves and cashews and roast well.

Now add the semolina flour (sooji) and roast till it starts to change color and add salt.

After the semolina mixture is cooled, transfer into a mixing bowl. Add oats powder and wheat bran and mix well.
[if not using the same day u could store in a air tight container in refrigerator for up to 2 weeks ]

Add the yogurt and mix well. Add water as needed to loosen the batter a little bit and make it the right consistency for idli.

Just before pouring them into idli mould, add the baking soda and mix thoroughly. Ladle the batter a tablespoon in each mould and steam in a cooker or use a microwave idli maker.

Allow to rest for couple of minutes after steaming before scooping out.
Serve hot with chutney or Malaiga Podi